Celebrity Kosher Cookbook - 1975
A Sentimental Journey with Food, Mothers and Memories
By: Mariln Hall & Rabbi Jerome Cutler
Published by: J.P. Tarcher, Inc., Los Angeles, CA
Distributed by: Hawthron Books, Inc., New York, NY

BOBBY VAN/Kreplach

The Gedempte Dunk

"My grandmother used to make gedempte meat. I would wait patiently until all the meat had been eaten, at which time my grandmother would give me the pot with the leftover gravy inside. I'd take the pot with its top on and put it in a brown paper bag. I would then call my friends, and we would meet at the Jewish bakery where we bought a dozen rolls - seeded, bialy and onion. I think it was 10 cents for all the rolls.

Then we would all go to Loew's Burnside in the Bronx and sit with the rolls and the pot and dunk them as we watched the movies. The aroma of the gedempte meat filled the theatre. To this day, like one of Pavlov's dogs, I get a hunger pang when I see a marquee. I think they should have gravy and roll concessions in every theatre lobby.

Recently, I went to see a movie in Beverly Hills. On the way I passed a delicatessen, and true to my conditioning, went in to buy a hot potato knish. When the titles started rolling, I bit into the knish. A guy on my left smelled the aroma and tapped me on the shoulder. 'What are you eating?' 'A potato knish.' 'Where did you get it?' 'Next door.' 'Save my seat. I'll be right back.'

Thirty years pass and nothing changes."

Kreplach • Serves 6

To make filling, combine:

2 cups cooked meat, minced (cooked beef brisket, rib roast, liver or veal)
1 egg
Salt and pepper to taste
1/2 teaspoon onion juice, if desired

To make the noodle dough:

2 cups unsifted all purpose flour
2 eggs
1 tablespoon water
1/2 teaspoon salt
2-3 quarts boiling salted water